Wild Rice Salad With Celery and Walnuts Recipe (2024)

Beautifully balanced flavors make this a very special salad!
My only addition is scallions or finely diced red onion.
Leftover grilled steak slices, or chicken or any protein make this a wonderful main dish.

Suggests to me that would be a perfect leftovers dish with added turkey the day after Thanksgiving.

Thinking about this dish some more, I would use mushroom stock to cook the rice. It could benefit from a small amount of heat, sprinkle of chili’ flakes, a jalapeño. I aleYs want the wild rice to be very well flavor and the. The veggies even out the salad with their crispiness.The second day it was much better, so making it a day A hand would improve the overall flavor

Salad needed more salt and a deeper note,perhaps tamari or mushroom stock. Maybe more garlic.

One of our current favorites! It is filling yet light and crunchy. I don't always enjoy raw celery but the dressing makes it lovely.

I've made it twice as a doubled recipe for a group dinner, and both times the hostess insisted I leave the leftover.I used a mandolin to slice the celery very thin on the diagonal, and I think that might make a difference.

A wonderful base to improv on. Just made this as a last-minute Thanksgiving dish and it turned out great. Didn’t have sage or parsley, so left those out. Didn’t have walnuts, so subbed pepitas. Didn’t have walnut oil, but hazelnut oil jumped right in. Added feta for a creamy note. It’s yum! Will come back to this recipe again with more of the original ingredients in hand.

We made this mostly as written. We had a wild rice blend instead of all wild, used sherry vinegar but ended up adding anchovy paste for depth to the dressing, as well as fresh pomegranate and pecan to the salad. Was very nice, will make again.

Tasty! Simple! I usually prefer a light dressing in my salads, but the wild rice absorbed the recipe’s measurement beautifully.

No yogurt for me; otherwise really good!

I added some leftover beluga lentils, which made the dish even drier, so I squeezed the juice of half a lemon and half a navel orange and cut up the sections of the other half orange into small pieces to add to the rice. Just what it needed. (I like the idea of grapes-in summer-as well; the dish benefited from the moistening and sweetness.) Toasted pepitas instead of walnuts (allergic). Next time will also add chives, scallions, or red onion for a bit more zip, maybe pomegranate seeds also.

Added dried cranberries, fuji apple, & chives. Didn't have enough wild rice so also added cooked farro which I had in the freezer.

I really enjoyed this salad! Substituted toasted pepitas for the walnuts to keep it nut-free. Added halved grapes and chopped scallions. Loved the play of textures and flavors.

Some red cabbage added some color and lots of scallions some onion flavor. It was a great accompaniment to a fatty roast duck. On its own it's a bit bland.

This was okay, I wanted to like it as I love wild rice. I had to substitute toasted almonds for the walnuts and added a bunch of chopped scallions. I found the dressing to be bland and tasteless. Adding more lemon juice, lemon zest and vinegar helped but still overall a very mild taste profile. With some roasted chicken added in it worked for lunches now that I am back in the office.

Really yummy, especially warm. I was craving wild rice. I added shredded red cabbage and some chicken, and added about a tablespoon of dijon mustard to extend the dressing.

I added dried cranberries, red & yellow bell peppers (nice added color & crunch), & Fuji apples, per Moosewood rice salad recipe.

I subbed in fresh dill for the suggested herbs (we had quite a lot and it needed to be used), and used low-fat milk instead of the suggested dairy for the dressing (wanted it to be thinner). Really loved how it turned out!

Dried cranberries or fresh pomegranate seeds